2 c Defatted beef or chicken

-stock (Or bouillon From cubes) 1 Fennel bulb, about 1 pound

1 Sliver garlic

2 tb Chopped shallots

1 tb Lemon juice (or more to

-taste) 1 pn Lemon zest

1/2 ts Dried dillweed (or 1 1/2

-teaspoons fresh) 1 ts Ground coriander

1 qt Nonfat yogurt

Clean and slice the fennel bulb, reserving any greens for garnish. Cook the fennel in the stock with the garlic and shallots until soft. Puree in a blender with the lemon juice and zest, and the spices. Strain the puree if you wish a smoother texture. Combine well with the yogurt and chill. Serve garnished with chopped fennel greens or chopped coriander. Serves six. [ MID-ATLANTIC COUNTRY; August 1989 ] Posted by Fred Peters.